This creamy Vegan Rice Pudding recipe requires only a handful of ingredients for a truly delicious dessert. Gluten-free, dairy-free, and egg-free!
Why you'll love this recipe
- Simple ingredients
- Easy recipe
- Made with plant-based milk
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and full recipe in the recipe card below.
Short-grain white rice - Sushi rice, Arborio rice, or sticky rice are all good options for this recipe. The short-grain rice variety has more starch than long-grain rice and is what helps thicken the pudding and give it its creamy texture.
Non-dairy milk - Unsweetened coconut milk gives it a delicious richness, but any non-dairy milk will work.
Almond milk, cashew milk, oat milk, rice milk, or soy milk can all be substituted.
Maple syrup - Pure maple syrup is a great vegan option but honey (not vegan) or agave nectar can be substituted. Agave nectar will be sweeter.
Coconut sugar or organic cane sugar would work as well but will be sweeter. I'd recommend cutting down the amount if using.
Ground cinnamon and nutmeg - Warming spices elevate the cozy vibes!
Raisins - Black or golden raisins work great. They can be omitted if desired.
Vanilla extract - Combines wonderfully with the other flavors. Feel free to sub in vanilla bean.
Vegan butter (optional) - Just one tablespoon adds just the right rich, buttery taste.
Before you start: Get out all ingredients.
Step 1: Add milk, rice, salt, cinnamon, nutmeg, and maple syrup to a large saucepan. Bring to a boil.
Step 2: Lower heat and partially cover, cooking for 35-45 minutes, stirring occasionally until thickened. Remove from heat and stir in vanilla extract, butter, and raisins.
This homemade rice pudding can be served warm or cold. Garnish with a sprinkle of cinnamon. Leftover rice pudding should be stored in an airtight container in the refrigerator.
- If using a can of coconut milk instead of a carton, make sure to stir the milk if separation has occurred.
- Stir the vegan pudding occasionally throughout cooking to help the rice thicken and to keep it from sticking to the bottom of the pan.
There are so many ways to customize this recipe. Use your favorite toppings like chocolate chips, coconut flakes, fresh fruit, or a quick berry sauce.
Instead of vanilla, swap in orange zest or lemon zest for a different flavor profile.
While this delicious rice pudding is a perfect dessert recipe, it also makes a great sweet breakfast treat!
This recipe uses short-grain white rice. Traditional rice pudding uses long-grain rice, like basmati rice, but the starchiness of short-grain makes this extra creamy rice pudding without the need for thickeners or eggs.
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Vegan Rice Pudding
- 2 ½ cups unsweetened almond milk or other plant-based milk
- ⅓ cup short-grain white rice* Arborio, sushi, or sticky rice
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon vegan butter optional
- ½ cup raisins optional
- Add milk, rice, salt, cinnamon, nutmeg, and maple syrup to a large saucepan. Bring to a boil.
- Lower heat and partially cover, cooking for 35-45 minutes. Stir occasionally until thickened. Remove from heat and stir in vanilla extract, butter, and raisins.
- This homemade rice pudding can be served warm or cold. Garnish with a sprinkle of cinnamon or add your favorite toppings.Leftover rice pudding should be stored in an airtight container in the refrigerator for 3-4 days.
- *You can use medium-grain or long-grain rice like Basmati or jasmine rice if needed. The cooking time might need to be adjusted.
- Feel free to use any plant-based milk of your choice.
- Use your favorite toppings like chocolate chips, coconut flakes, fresh fruit, or berry sauce.